Zucchini Okonomiyaki

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Zucchini Okonomiyaki (A Fresh Twist on a Japanese Classic)

Every time I make okonomiyaki at home, it reminds me why it’s one of Japan’s most loved comfort foods. The name literally means “grill as you like it”—and that flexibility is what makes it such a staple in Japanese home cooking.

This version is a little different from the classic cabbage-based one. I started making this Zucchini Okonomiyaki on days when I had extra zucchini in the fridge and needed something quick, filling, and kid-approved. The zucchini adds a subtle sweetness and keeps the pancake incredibly moist—almost melt-in-your-mouth soft inside.

And the best part? It still hits all those familiar okonomiyaki flavors—savory, slightly sweet, and topped with that irresistible combo of sauce, mayo, and dancing bonito flakes.

If you're cooking for kids or just want something easy for lunch, this one always disappears fast in my house.

Why You’ll Love This Recipe

• Uses simple, everyday ingredients

• A great way to use up zucchini

• Kid-friendly and customizable

• Ready in under 40 minutes

• Perfect for lunch, snack, or light dinner

Tips for Success

• Don’t overcrowd the pan—cook in batches

• Keep heat at medium to avoid burning before cooking through

• If your batter feels too wet, add a little more flour

• Press lightly with a spatula for even cooking

Variations

• Swap ham with bacon or shrimp

• Add shredded cheese for a richer flavor

• Mix in corn for a kid-friendly twist

• Make it vegetarian by skipping meat and adding mushrooms

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RECIPE

Servings: 5-6 pcs

Time: 40 min

Ingredients:

• 2 pcs small zucchini

• 6 slices honey ham

• 2 pcs egg

• 1/2 cup flour

• 1/2 tbsp dashi powder

• 1/3 cup tenkasu (tempura flakes)

Topping

• okonomi sauce

• mayonnaise

• katsuobushi (bonito flakes)

• aonori (seaweed flakes)

Instructions:

1. Prep the Ingredients

   Grate the zucchini and lightly squeeze out excess moisture if it’s too watery.

   Cut the ham into small bite-sized pieces.

2. Make the Batter

   In a mixing bowl, combine zucchini, ham, and eggs.

   Mix well until everything is evenly coated.

   Add flour and dashi powder.

   Gently mix, then fold in the tenkasu.

3. Cook the Okonomiyaki

   Heat a non-stick pan over medium heat.

   Scoop the batter and shape into a round pancake.

   Cover and cook for 2–3 minutes until the bottom is golden brown.

   Flip carefully and cook the other side for 1–2 minutes until fully cooked through.

4. Add Toppings

   Transfer to a plate and drizzle with okonomiyaki sauce and mayonnaise.

   Finish with katsuobushi and aonori.

My Kitchen Tool: Oxo Grater

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FAQ

Can I make this without dashi powder?
Yes, but dashi adds that signature umami flavor. You can substitute with a pinch of salt and a little soy sauce.

Do I need to squeeze the zucchini?
If it’s very watery, yes. Otherwise, a little moisture actually helps keep the pancake soft.

Can I make it ahead of time?
It’s best fresh, but you can reheat in a pan or toaster oven to crisp it back up.

Can I freeze okonomiyaki?
Yes—freeze without toppings and reheat before serving.

You May Also Like This Recipe:

• If you loved this easy lunch idea, try my Tamago Toji Udon recipe for another comforting meal.

• Looking for more quick Japanese dishes? Check out my Oyako Donburi.

• Pair this with a light side like my Yamitsuki Lettuce Salad for a complete meal.

• New to Japanese cooking? Check my Japanese Kitchen Tools for some cooking items.